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🍽️ Crispy Spinach Tortilla

352 kcal · 30 min · 4 servings

Ingredients

• 750 g spinach leaves (fresh or 600g frozen)
• 2 large onions
• 3 butter
• 3 garlic cloves
• salt
• black pepper (from the mill)
• 4 tbsp olive oil
• 2 tbsp pine nuts
• 8 eggs

Instructions

1. 1. Let the frozen spinach thaw.
2. 2. Rinse the fresh spinach thoroughly and remove the tough stems.
3. 3. Peel the onions and chop them into small cubes.
4. 4. Heat the butter in a large pot.
5. 5. Sauté the onions until they are translucent.
6. 6. Add the thawed and fresh spinach and let it wilt.
7. 7. Peel the garlic and press it into the pot.
8. 8. Season the mixture with salt and pepper.
9. 9. Heat 2 tablespoons of oil in a pan with a diameter of 20 to 25 centimeters.
10. 10. Toast half of the pine nuts until golden brown.
11. 11. Squeeze the spinach well to remove excess liquid.
12. 12. Crack half of the eggs and whisk them.
13. 13. Mix the whisked eggs with half of the squeezed spinach.
14. 14. Add half of the spinach-egg mixture to the pan with the pine nuts.
15. 15. Let the tortilla set over low heat.
16. 16. Shake the pan regularly to prevent the tortilla from sticking.
17. 17. Carefully loosen the tortilla from the edge of the pan.
18. 18. Slide the tortilla onto a plate.
19. 19. Flip the tortilla over and finish cooking it on the other side.
20. 20. Place the finished tortilla on a plate.
21. 21. Cut the tortilla into pieces and serve it warm or cold.
22. 22. Repeat the process with the remaining ingredients for the second tortilla.

Nutrition per serving

• kcal: 352
• Protein: 20 g · Fett/Fat: 27 g · Carbs: 8 g